Greg James
Octopus and Squid

Char-grilled squid with Thai dressing

  • Opena nd score 2 cleaned squid hoods and place on a hot griddle for 1 minute each side.
  • Mix 4 garlic cloves, some fish sauce, 2-3 limes (juice), and 1 small piece of grated ginger.
  • Drizzle dressing over grilled squid.
  • Serve with lime wedges and a glass of dry white wine.
  • Bon Appétit!

Sleaford Bay Calamari with Thai Spices

  • Combine 3 tablespoons chilli sauce, juice of 3 limes, third-cup of soy sauce and touch of ginger in a bowl.
  • Cut 2-3 calamari into rings & diamond score (cut) it then place calamari in the marinade and leave in the fridge to at least an hour.
  • Remove from the marinade and place on a hot pan or bbq for 1-2 mins only.
  • Serve on a bed of fresh rocket leaves with cherry tomatoes and sliced spring onions. The marinade can be heated and drizzled over the calamari if desired.
  • Bon Appétit!

Sleaford Bay spaghetti with spicy calamari

  • Slice 4 calamari tubes into rings or strips whilst cooking the spaghetti in slightly salted water until al dente.
  • Heat some olive oil in a pan, add crushed garlic, 2 chopped red chillies, and the calamari.
  • Cook mixture for 1-2 mins, tossing regularly.
  • Remove from heat. Darin spaghetti, add calamari mixture, some parsley and rocket.
  • Serve with a glass of cab merlot.
  • Bon Appétit!

Auntie Rae's calamari with chilli & lime

  • Score several strips of calamari in a diagonal matter with a sharp knife.
  • Drizzle the strips with a goodly amount of freshly squeezed lime juice.
  • Heat a very hot pan with some butter; add salt & pepper, some fine chilli flakes and stir.
  • Drop in the calamari, cooking each side for 1min max.
  • Drain & serve with a dipping sauce of salad cream & some cold beers!
  • Bon Appétit!

Chilled Calamari Salad

  • Gently blanch some squid strips & chill.
  • Mix some chopped capsicums (red & green), parsley, Spanish onion & three spring onions with a splash of olive oil, squeeze of 2 limes & a tablespoon of sweet chilli sauce.
  • Combine squid with mix & serve chilled!
  • Bon Appétit!

Lurline Point grilled octopus with chilli & garlic

  • Prepare octopus by mixing in a bowl with olive oil, coriander, chillies, lime juice & garlic.
  • Place in the 'fridge for 3-4 hours to chill.
  • Heat grill on high and throw in the octopus and cook until tender (2-3 mins).
  • Serve with a glass of pinot gris.
  • Bon Appétit!

Hardwicke Bay stir-fried garlic calamari

  • Cut cleaned squid into rings and mix lightly in a bowl with some crushed garlic, lime juice & chillies.
  • Heat a wok or frying pan to high with a small cover of olive oil, add the squid rings & stir-fry for 2 mins max, turning at least once.
  • Serve with a sprinkle of chopped parlsey & a glass of Barossa Valley dry white wine.
  • Bon Appétit!